This was a fantastic recipe! I made a few modifications that had anyone who ate it licking the bowl and begging for more. I wanted it to be lower in calories as well as with a little more kick to it, so here are the modifications.
Also, I am a firm believer that clam chowder should always be thick! So when making the roux, take your time and let the cream/butter/flour mixture slowly cook with absolutely constant thickening.
1. No potatoes- instead, I used double the carrots, 1.5 times the celery and about 10 cloves of garlic (chopped)
2. More seasoning!- I added garlic powder (I love garlic!), oregano, dill and parsley; all to taste
3. 1/3 less butter- instead of 3/4 cup I used 1/2 cup. It turned out just fine without the 400 extra calories. Next time I may try to get it down to half a cup, but we'll see.
4.LOTS of pepper and half a teaspoon more salt- this technically goes under seasoning, however I feel it deserves it's own bullet. The pepper really gives it a kick to compliment the thick creamy texture and the extra salt was necessary with all the extra vegetables.
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This was a fantastic recipe! I made a few modifications that had anyone who ate it licking the...